Creamy Garlic Butter Lobster Tails
Ingredients:
4 lobster tails (5–6 oz each)
4 tablespoons unsalted butter
1 tablespoon olive oil
4 cloves garlic, minced
1/2 cup heavy cream
1/4 cup dry white wine (or seafood stock)
1/4 cup grated Parmesan cheese
1 tablespoon lemon juice
Salt and black pepper, to taste
1 tablespoon chopped fresh parsley
Lemon wedges, for serving
Directions:
Preheat your oven to 425°F (220°C).
Using kitchen shears, cut down the center of each lobster tail shell, and gently lift the meat out to rest on top of the shell. Pat dry and season lightly with salt and pepper.
In an oven-safe skillet over medium heat, melt the butter with olive oil. Add garlic and sauté for 1–2 minutes until fragrant.
Stir in the white wine and cook for 2–3 minutes until slightly reduced. Add heavy cream, Parmesan cheese, and lemon juice. Stir until combined and slightly thickened.
Nestle the lobster tails into the sauce in the skillet, spoon some sauce over each tail, and transfer the skillet to the oven.
Bake for 10–12 minutes or until lobster meat is opaque and cooked through.
Remove from the oven, spoon more sauce over the tails, and garnish with fresh parsley and lemon wedges before serving.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 490 kcal | Servings: 4 servings
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